Wednesday, October 14, 2009

Cafe' Rio Pulled Pork Burritos

Here it is, possibly the best recipe I own. I got it from my friend Brianna - and it is worth the time to make this one. My kids even like it!

*Added 1-4-10 - I previously forgot to add Black Beans to the assembly list below when putting these together. They are seriously a must if you happened to have tried this recipe already.

3-5 lb pork loin or pork roast
1 1/2 cans coke classic
1 C sugar
7 oz. can chipotle chilies in adobo sauce - provides a lot of heat (found in the mex/hispanic foods isle - embassa is the brand I use) Or plain adobo sauce for sweeter sauce. I just use the sauce and one or two chilies - the chilies make it SO HOT!!!
1 tsp. dry ground mustard
1 heaping tsp. cumin
1 tsp. minced garlic

Directions: Remove the chilies (throw the chilies away) from adobo sauce, add all ingredients except pork in a blender. Rinse can of adobo Sauce with coke to get all of sauce out. Blend in blender until well mixed - place pork in crock pot and pour sauce over it. Cook 4-6 hours on high or 7-9 hours on low.

Carefully turn roast over halfway through. Cook in sauce until it pulls apart tender, and shred. Put shredded meat back into sauce. Serve as suggested below or over rice or on a salad.

1 C rice
2 C water
3 cubes chicken bouillon
1/2 tsp. dried onion
1/4 bunch of cilantro
1 T oil
1 fresh lime

Directions: Cook rice with all ingredients in pot or rice cooker. Squeeze fresh lime juice over rice and mix lightly before serving.

Cream Cilantro Dressing
1 envelope buttermilk ranch dressing
1 C mayo
1 C milk
1/2 bunch cilantro
2 fresh tomatillos (green tomatoes wrapped in a leaf, remove leaf of course before using)
1/4 to 1/2 Serrano pepper, seeds removed (adds heat, wear rubber gloves)
blend in blender, let sit to thicken
Dressing continues to get hotter when stored in fridge

To assemble:

Get fresh uncooked flour tortillas - however packaged ones are fine when you warm them, just not as good as the fresh ones. Place on a warming plate until cooked - takes about 30 seconds on each side. Layer in this order:

Black Beans
Lettuce (we really like red leaf or green leaf lettuce - it is light and fresh)

squeeze fresh lime over the top before closing your tortilla.

optional - avocado

This recipe makes a lot - we have it for two days and gorge ourselves on it so much we end up freezing the rest for another couple of dinners - It is SO GOOD!

Good seasons Chicken and Rice

This is from my friend Shelby - it is of course, a good one.

3-4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 package of cream cheese
1 cube of butter
1 packet good season's Italian dressing mix

2-3 C cooked rice

I usually adjust the butter amount to 2-4 T, not the whole cube. However, I have tasted it with the entire cube and it is yummy! Just more calories. Place chicken breasts in crock pot with melted butter, add Italian dressing mix on top. Cook on low 6-8 hours, or on high 3-4 hours. About an hour before serving take chicken out and cut with kitchen scissors or a knife into a separate bowl. Place soups and cream cheese in crock pot and warm until you can whisk it smoothly into a sauce without any cream cheese lumps. I sometimes add some water to thin it down a little bit. My mom adds milk. Both taste fine. Return chicken to crock pot and warm through. Serve over white or brown rice. Both are good.

Red skinned garlic mashed potatoes

Sorry, there is not really a recipe here, just ingredients. I dump and add until it tastes good. But don't worry, it always tastes good and is hard to screw up.

8-10 red potato's, cut into chunks. Boil for approx 15-20 min. until tender. I sometimes steam it over my double boiler, which also works great.

In an large bowl place:

real butter (makes a big taste difference)
sour cream

dump cooked hot potato's on top
garlic and pepper seasoning generously seasoned on top

Mash with a potato masher and if it looks too dry add some milk. You don't need very much.

I usually taste it at this point and adjust either more butter or sour cream. It usually ends up a little lumpy, but we like the lumps. If you don't just use a hand mixer to smooth them out.

Pork Roast/ Roast Beef

3-4 lb. Pork Roast (or tenderloin is good too) or Top round Roast
1 can cream of mushroom
1 can water
1 envelope onion soup mix

Salt and pepper and sear roast in olive oil on a very hot pan. Transfer to crock pot and top with soup, water and onion soup mix. I like to cook it with carrot and potato chunks. Or, if we want mashed potatoes that night I just put carrots in with it. Cook on low 8-10 hours, or high 4-5 hours. Sometimes we like to have red skinned garlic mashed potatoes with it.

Chicken Stir Fry

It couldn't get any easier than this - a great way to pack a lot of veggies into your day -

3 chicken breasts or 1.5 pounds chicken, cut into chunks and brown in extra virgin olive oil

1 green bell pepper, sliced
1 red bell pepper, sliced
1 med. onion, chopped
broccoli chunks
carrot chunks
sugar snap peas
yellow squash
water chestnuts

Yoshida's sauce
2-3 C rice (white, brown or wild)

- really you can add any veggie you really want to - Saute with a little water and browned chicken chunks for 3-6 minutes. Serve over rice and add some Yoshida's sauce on top. Yoshida's sauce makes this recipe SO delicious even my kids will eat their veggies.

Beef stew

This is my mom's recipe and it is serious comfort food for me.

1-2 lbs stew meat
4-6 potatoes, peeled and cubed
1 small bag baby carrots, or 4-6 large carrots, chopped in rounds
2 stalks of celery, chopped into large chunks
1 med. onion
1 can tomato soup
1 packet onion soup mix
Salt and pepper to taste

Mix all ingredients in a large bowl and then transfer to a crock pot. Cook on low for 8-10 hours, or on high 4-5 hours. Serve with crusty garlic bread, and a side salad.

Hamburger Soup

This is my friend Brianna's recipe. We love it and so do the kids!

1 lb lean ground beef - brown and drain if necessary
1 onion, chopped
2 cans cream of chicken soup
3 C tomato juice
1 C water
2 C grated carrots
3 lg potatoes, peeled and cubed
1 tsp brown sugar
1 bay leaf, remove before serving
salt and pepper to taste

Add all ingredients to crock pot. Top with bay leaf. Cook on high 4 hours or on low 8 hours. We like to eat it with Rhodes rolls or crusty french bread.